Comida Kraft
Recipe Box

Creamy Pumpkin Bars

Prep Time
25
min.
Total Time
2
hr.
25
min.
Servings

24 servings

One reviewer told us her husband requested that these Creamy Pumpkin Bars become a new tradition in their home on Thanksgiving. To us, that's a win!

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What You Need

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Make It

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  • Mix crumbs, nuts, sugar and butter in 13x9-inch dish; press firmly onto bottom of dish. Refrigerate until ready to use.
  • Beat cream cheese and 1/2 cup milk in large bowl with mixer until blended. Add remaining milk, dry pudding mixes, pumpkin and spice. Beat on low speed 2 min. or until blended. Gently stir in half the COOL WHIP. Pour over crust.
  • Refrigerate 2 hours or until set. Top each serving with a dollop of remaining COOL WHIP just before serving.

Size Wise

Serve this indulgent treat on special occasions. It's sure to be a hit with your friends and family.

How to Toast Nuts

Spread nuts in single layer on baking sheet. Bake at 350°F 5 to 7 min. or until lightly toasted.

Substitute

Prepare using COOL WHIP LITE Whipped Topping.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 190
Total fat 11g
Saturated fat 7g
Cholesterol 25mg
Sodium 230mg
Carbohydrate 20g
Dietary fiber 1g
Sugars 13g
Protein 2g
% Daily Value
Vitamin A 60 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I thought it was great. I thought it was great. I had read the comments other people had made and added more pumpkin spice to the recipe. I also added a package of unflavored gelatin to help hold it together. It worked! Everyone really enjoyed it but have been asked to add some kick to it, maybe some brandy? Will try that next time, maybe in the whip cream.
Date published: 2005-11-18
Rated 3 out of 5 by from Way too much butter for crust in my opinion. Way too much butter for crust in my opinion. I always cut the butter down when I make a graham or cookie crust. I want to try this recipe but will use only 2TBS. butter! I will use more pumpkin pie spice because I can see right off from the ingredients that it will be too bland. I'd say 3-4tsps will do it.
Date published: 2005-10-20
Rated 5 out of 5 by from These bars were out of this world, I could just eat the batter alone. These bars were out of this world, I could just eat the batter alone. I do agree that it needs a kick of some sort. I was thinking E&J Cask & Cream, and it also could use the non-flavored jello stabilizer cuz it had no form at all. Other than that it was excellent!!! Good recipe.
Date published: 2006-09-18
Rated 5 out of 5 by from I made this 3 times in November. I made this 3 times in November. Everyone loved it. I used quite a bit more than the recipe calls for pumpkin spice and I took the remaining cool whip and spread it over the top of the bars. Then I sprinkled it with pumpkin spice. It looked and tasted wonderful.
Date published: 2005-01-19
Rated 4 out of 5 by from I have made this recipe 2x now and it is FAB! I have made this recipe 2x now and it is FAB! I would let it sit for 24 hours, that way it cuts nicely, like shown in the picture. I made it with Lite Cool Whip and Sugar Free Jello! Very Tasty and lite dessert!
Date published: 2006-11-05
Rated 5 out of 5 by from I made this as well as other kraft recipes for a house full of people at our rental house and got... I made this as well as other kraft recipes for a house full of people at our rental house and got rave reviews. This recipe turned 5 other people onto your website as well. Now I'm known by friends as Julia Child.
Date published: 2003-09-08
Rated 5 out of 5 by from This was a great recipe. This was a great recipe. I made this for the teens I work with and they loved it. It didn't stay together like in the picture, but everyone loved it any way. I will make it again this Thanksgiving season.
Date published: 2006-10-17
Rated 4 out of 5 by from This was an absolute hit at thanksgiving! This was an absolute hit at thanksgiving! I made it without walnuts and the crust is still yummy! I also used sugar free fat free instant pudding and fat free cream chease! It was so good!
Date published: 2008-11-28
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